Red Curry Paste

This recipe is one I adapted from a more traditional version that uses lemongrass and galangal, but substitutes the more commonly available fresh lemon, lime and ginger root. What it lacks in complexity it makes up for in fresh aroma and flavor over store bought pre-made paste. The chilies I show here originated from 6 different varieties acquired in Coimbatore, India. These were planted in the home garden, with 4 of the 6 able to ripen a crop during the shorter and cooler growing season in Ohio. I selected the best from among these and found them to to be much more aromatic and flavorful than the typical bulk dried chilies from the store. Freezing straight from harvest helps to retain aroma and flavor oils and dehydrating straight from the freezer helps to remove the seeds more quickly (you could split and remove the seeds without dehydrating for even more retention, but that is quite tedious). If you don’t have the fermented shrimp handy, you can substitute fish sauce or even soy sauce, but might lose some of that funky umami taste (maybe a good thing for some preferences – so experiment).

• 16 dried chilies, roughly chopped and seeds removed
• Fresh grated zest and juice from one half lemon
• Fresh grated zest and juice from one half lime
• 1 tbsp grated ginger
• 4 garlic cloves, peeled whole
• 1 tbsp salted fermented shrimp (saeujeot)
• 1 tbsp red miso (optional)
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp chopped cilantro stem and roots
• 2 red shallots
• ¼ cup chili soaking water

Instructions

• Put chilies in large bowl and add boiled water to cover, letting soak while preparing remaining ingredients.
• Add remaining ingredients to blender along with chilies and 1/4 cup of the soaking liquid.
• Blend on high until very smooth, not grainy – adding additional chili soaking liquid as necessary to form a smooth paste.
• Use fresh or store in fridge for up to 3 days or freeze.